Keto Crepes
Keto Crepes, easily made, can be sweet or savory, breakfast, or dinner.
Servings: 6 crepes
Calories: 160kcal
Equipment
- 1 crepe pan
Ingredients
- 1/2 cup almond flour
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup almond milk more if needed
- 4 tablespoon sour cream
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla for Sweet Crepes
- 2 tablespoon keto sweetener (erythritol, monk fruit) for Sweet Crepes
Instructions
- Mix almond flour, salt, sweetener together. Set aside.
- Mix eggs, almond milk, sour cream, vanilla together in bender.
- Add dry mix. Mix until incorporated.
- Heat crepe pan (or non-stick pan frying pan) on medium low. Use an avocado spray or use a little oil and rub pan with paper towel so there is no pool of oil.
- For 8 inch use about 1/4 cup batter. Adjust for larger pan. Take pan off the heat to pour batter on, swirl around and then put pan back on heat. Crepe batter should be thin enough to swirl and pour excess back into batter bowl.
- This will take about 3 to 5 minutes to cook in order to lift up and turn over without the crepe falling apart. The flipped side only takes about 10 seconds to cook. Remove to plate.
- Serve as you like. Refrigerate for up to 3 days and reheat to eat.
Nutrition
Serving: 16 | Calories: 160kcal | Carbohydrates: 3g | Protein: 6g | Fat: 14g | Fiber: 1g